Creamy Chicken Tikka Curry

Name: Creamy Chicken Tikka Curry
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 6 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1 kg chicken; 2 tsp green chilies; 1.5 tsp ginger-garlic paste; 1 tsp chili flakes; 0.75 tsp white pepper powder; 0.25 tsp ground black pepper; 1 tsp smoked cumin powder; 0.5 tsp coriander powder; 0.5 tsp allspice; 0.75 tsp msg; 1 tbsp desiccated coconut; 2 tbsp lemon juice; 2 tbsp white vinegar; 8 tbsp yogurt; 8 tbsp cream; 1 tbsp salt; 2 oz oil

A Pakistani curry of chicken, green chilies and msg, seasoned with ginger and chilli.

1 hr 5 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 5 min · Cook 60 min · 65 min total
Difficulty: medium

1
Marinate the chicken pieces in all the ingredients & leave for atleast 1 hr or over night.
60 min
2
Put in a pan & cook on low heat for 30-60 minutes, the gravy would have thickened by now. Now leave a piece of coal directly on the flame of the stove to heat till it is almost white hot.
60 min
3
Pick this piece of coal with a pair of tongs n put in the middle of the creamy chicken tikka, n pour 2 oz of oil on the coal, it will immidiately start to smoke, so quickly cover with a tight lid & leave till the smoke dies down, about 10 minutes. Discard the coal piece. Serve.
10 min